BEGIN:VCALENDAR VERSION:2.0 PRODID:-//www.arcfc.org//NONSGML kigkonsult.se iCalcreator 2.30.10// CALSCALE:GREGORIAN METHOD:PUBLISH UID:368ce4f8-aa2d-489d-813f-ea0e81f53516 X-WR-CALDESC:Virtual Zoom cooking class hosted by Chef Scott Guarino\n\nPuf f Pastry- \n Savory- asparagus\, cheese\, tomato and a balsamic reduction\n Fruit Danish\n Apple crostata\nhttps://www.youtube.com/watch?v=Aqbqk5SFKhc \nďnď 3 3/4cups unbleached all-purpose flour\n1 tablespoon salt\n 1 1/4 cups ice water\n 4 sticks (1 pound) very cold unsalted butter\nMakes 2 1/2 poun ds of dough\nMixing the Dough: Put all-purpose flour\, cake flour\, and sa lt in the work bowl of a food processor fitted with the metal blade. Pulse just to mix. Add water all at once\, pulsing until dough forms a ball on the blade. Remove dough from machine\, form into a ball\, and slash the to p in a tic-tac-toe pattern\, with a small sharp knife. Wrap dough in a dam p towel and refrigerate 5 minutes.\nIncorporating the Butter: Place butter between 2 sheets of plastic wrap and beat with a rolling pin until it fla ttens into a 1 inch thick square. Unwrap the chilled dough and place it on a work surface dusted with all-purpose flour. Roll into a 10-inch square. Starting from the center of the square\, roll out over each corner to cre ate a thick center pad with “ears” or flaps. Place the cold butter in the middle of the dough and fold ears over butter\, stretching as needed so th ey overlap slightly and encase butter completely. It should be about 8 inc hes square.\nMaking the Turns: Gently but firmly press the rolling pin aga inst the top and bottom edges of the square. Then\, keeping the work surfa ce and dough well floured\, roll the dough into a rectangle that is three times as long as the square you started with\, about 24 inches. (Don’t wor ry about the width of the rectangle\; if you get the 24 inches\, everythin g else will work itself out.) With this first roll\, it is particularly im portant that the butter be rolled evenly along the length and width of the rectangle\; check when you start rolling that the butter is moving along well\, and roll a bit harder or more evenly\, if necessary\, to get a smoo th\, even dough-butter sandwich. With a pastry brush\, brush off the exces s flour from the top of the dough\, and fold the rectangle up from the bot tom and down from the top in thirds\, like a business letter\, brushing of f the excess flour. You have completed one turn.\nRotate the dough so that the closed fold is to your left\, like the spine of a book. Repeat the ro lling and folding process\, rolling the dough to a length of 24 inches and then folding in thirds. This is the second turn.\nChilling the Dough: If the dough is still cool and no butter is oozing out\, you can give the dou gh another two turns now. If the condition of the dough is iffy\, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough\, mark the number of turns you’ve completed. It is b est to refrigerate the dough for 30 to 60 minutes between each set of two turns.\nThe total number of turns needed is six.\n\nAsparagus Tart-\nPuff Pastry\nAsparagus\nTomato\nCheese\nBalsamic reduction\n\nFruit Danish\nFru it filling\n8 ounces cream cheese\n1 ÂĽ cup/160 grams confectioners’ sugar \n1 large egg yolk\n Pinch of salt\n½ teaspoon pure vanilla extract\nPuff Pastry \n1 large egg\, lightly beaten\n2 tablespoons/30 milliliters whole milk \n\nPREPARATION\n1. In a large bowl\, beat together the cream cheese\, 1/4 cup confectioners sugar\, the egg yolk\, the salt and the vanilla unt il smooth. Transfer the mixture to a resealable plastic bag\; set aside.\n 2. On a lightly floured surface\, roll the dough out into a 12 1/2-inch squ are. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg\, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.\n3. Cut the tip off one corner of the fil led plastic bag so you have a 1/2-inch hole. Use the bag to pipe the chees e filling onto the center of each dough square. \n4. Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes\, then rotate the sheets and reduce oven temperature to 375 de grees. Continue to bake until pastries are puffed and deep golden brown\, another 6 to 8 minutes.\n5. Meanwhile\, whisk together the remaining 1 cup confectioners sugar and the milk. Let the Danish cool slightly on the shee t then drizzle with the glaze. Serve warm or at room temperature.\n\nApple Crostata\nPuff Pastry\nCrumble\nEggs\nFor the crumble topping:\n• 1 cup \n all-purpose flour\n• 1/2 cup \npacked light or dark brown sugar\n• 1 teaspoo n \nbaking powder\n• 1/2 teaspoon \nground cinnamon (optional)\n• 1/4 teaspo on \nsalt\n• 8 tablespoons \n(1 stick) unsalted butter\, at room temperatur e\n\nPrepare the crumble topping. Whisk the flour\, sugar\, cinnamon\, bak ing powder\, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers\, a fork\, or a pastry cutter\, work the butter into the dry ingredients unti l large\, heavy crumbs are formed.\n X-WR-RELCALID:54950be672341de9b8a4241d665549e1 X-WR-TIMEZONE:America/New_York BEGIN:VTIMEZONE TZID:America/New_York BEGIN:STANDARD TZNAME:EST DTSTART:20191103T020000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RDATE:20201101T020000 RDATE:20211107T020000 END:STANDARD BEGIN:DAYLIGHT TZNAME:EDT DTSTART:20200308T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RDATE:20210314T020000 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:189ebc76-1c03-4fc9-bbb9-6679931a99c1 DTSTAMP:20260630T050848Z DESCRIPTION:Virtual Zoom cooking class hosted by Chef Scott Guarino\n\nPuff Pastry- \n Savory- asparagus\, cheese\, tomato and a balsamic reduction\n F ruit Danish\n Apple crostata\nhttps://www.youtube.com/watch?v=Aqbqk5SFKhc\n  3 3/4cups unbleached all-purpose flour\n1 tablespoon salt\n 1 1/4 cups ic e water\n 4 sticks (1 pound) very cold unsalted butter\nMakes 2 1/2 pounds of dough\nMixing the Dough: Put all-purpose flour\, cake flour\, and salt in the work bowl of a food processor fitted with the metal blade. Pulse j ust to mix. Add water all at once\, pulsing until dough forms a ball on th e blade. Remove dough from machine\, form into a ball\, and slash the top in a tic-tac-toe pattern\, with a small sharp knife. Wrap dough in a damp towel and refrigerate 5 minutes.\nIncorporating the Butter: Place butter b etween 2 sheets of plastic wrap and beat with a rolling pin until it flatt ens into a 1 inch thick square. Unwrap the chilled dough and place it on a work surface dusted with all-purpose flour. Roll into a 10-inch square. S tarting from the center of the square\, roll out over each corner to creat e a thick center pad with “ears” or flaps. Place the cold butter in the mi ddle of the dough and fold ears over butter\, stretching as needed so they overlap slightly and encase butter completely. It should be about 8 inche s square.\nMaking the Turns: Gently but firmly press the rolling pin again st the top and bottom edges of the square. Then\, keeping the work surface and dough well floured\, roll the dough into a rectangle that is three ti mes as long as the square you started with\, about 24 inches. (Don’t worry about the width of the rectangle\; if you get the 24 inches\, everything else will work itself out.) With this first roll\, it is particularly impo rtant that the butter be rolled evenly along the length and width of the r ectangle\; check when you start rolling that the butter is moving along we ll\, and roll a bit harder or more evenly\, if necessary\, to get a smooth \, even dough-butter sandwich. With a pastry brush\, brush off the excess flour from the top of the dough\, and fold the rectangle up from the botto m and down from the top in thirds\, like a business letter\, brushing off the excess flour. You have completed one turn.\nRotate the dough so that t he closed fold is to your left\, like the spine of a book. Repeat the roll ing and folding process\, rolling the dough to a length of 24 inches and t hen folding in thirds. This is the second turn.\nChilling the Dough: If th e dough is still cool and no butter is oozing out\, you can give the dough another two turns now. If the condition of the dough is iffy\, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you re frigerate the dough\, mark the number of turns you’ve completed. It is bes t to refrigerate the dough for 30 to 60 minutes between each set of two tu rns.\nThe total number of turns needed is six.\n\nAsparagus Tart-\nPuff Pa stry\nAsparagus\nTomato\nCheese\nBalsamic reduction\n\nFruit Danish\nFruit filling\n8 ounces cream cheese\n1 ÂĽ cup/160 grams confectioners’ sugar\n1 large egg yolk\n Pinch of salt\n½ teaspoon pure vanilla extract\nPuff Pas try \n1 large egg\, lightly beaten\n2 tablespoons/30 milliliters whole mil k \n\nPREPARATION\n1. In a large bowl\, beat together the cream cheese\, 1/ 4 cup confectioners sugar\, the egg yolk\, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag\; set aside.\n2. O n a lightly floured surface\, roll the dough out into a 12 1/2-inch square . Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Bru sh the corners of each square with a bit of the beaten egg\, then fold eac h corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.\n3. Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese f illing onto the center of each dough square. \n4. Remove the plastic and ge ntly brush the top and sides of the dough with the beaten egg. Bake for 10 minutes\, then rotate the sheets and reduce oven temperature to 375 degre es. Continue to bake until pastries are puffed and deep golden brown\, ano ther 6 to 8 minutes.\n5. Meanwhile\, whisk together the remaining 1 cup con fectioners sugar and the milk. Let the Danish cool slightly on the sheet t hen drizzle with the glaze. Serve warm or at room temperature.\n\nApple Cr ostata\nPuff Pastry\nCrumble\nEggs\nFor the crumble topping:\n• 1 cup \nall -purpose flour\n• 1/2 cup \npacked light or dark brown sugar\n• 1 teaspoon \nbaking powder\n• 1/2 teaspoon \nground cinnamon (optional)\n• 1/4 teaspoon \nsalt\n• 8 tablespoons \n(1 stick) unsalted butter\, at room temperature \n\nPrepare the crumble topping. Whisk the flour\, sugar\, cinnamon\, baki ng powder\, and salt together in a large bowl. Cut the butter into a few l arge pieces and toss these in the dry ingredients. Using your fingers\, a fork\, or a pastry cutter\, work the butter into the dry ingredients until large\, heavy crumbs are formed.\n DTSTART;TZID=America/New_York:20200601T120000 DTEND;TZID=America/New_York:20200601T130000 LOCATION: SUMMARY:Zoom Cooking with Chef Scott END:VEVENT END:VCALENDAR